| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Choco4 |
1 |
servings |
INGREDIENTS
|
|
PUDDING |
| 2 |
oz |
Unsweetened chocolate |
| 2 |
oz |
Semisweet chocolate |
| 2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 2 |
|
Egg yolks; lightly beaten |
| 1 |
tb |
Butter; at room temperature |
| 1 |
ts |
Vanilla extract |
|
|
TOPPING |
| 1 |
c |
Heavy whipping cream |
| 2 |
tb |
Sifted confectioners sugar |
| 1 |
tb |
Dark rum |
INSTRUCTIONS
In a heavy-bottomed saucepan over very low heat, melt the chocolates.
Stir in 1 3/4 cups of the milk, the sugar, and salt. heat almost to
boiling, stirring frequently. Flecks of chocolate will remain until
the pudding has finished cooking. In a small bowl, combine the
cornstarch with the remaining 1/4 cup milk. Add it to the hot
chocolate mixture. Cook over medium heat, stirring until the mixture
thickens and comes to a boil. Reduce the heat slightly and boil
gently for 1 minute. Remove from the heat. Gradually stir a few tsp
of the pudding mixture into the beaten egg yolks, mixing constantly
until blended. Continue adding the pudding gradually, until you have
added about 1/2 cup. Pour the yolk mixture back into the pan,
stirring until combined. Cook over low heat, stirring constantly, for
2 minutes, until thick and smooth. Remove from the heat. Stir in
small bits of butter at a time and the vanilla, mixing until the
butter is melted. Immediately pour into 6 dessert dishes and cover
the surface of the puddings with plastic wrap to prevent a skin from
forming. Cool on a rack, then chill in the refrigerator. Just before
serving, beat the whipping cream until soft peaks form. Add the
confectioners sugar and rum and beat until stiff. Pipe a portion of
whipped cream on top of each pudding.
YIELD: 6 servings
Recipe by: The Great American Dessert Cookbook
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